Eggplant and Tomato Stew
A hearty, rustic stew of tender eggplant and ripe tomatoes, slowly simmered with onion until thick and flavorful. Perfect as a main with crusty bread or as a side to grilled meats.
- Total time
- 50 min
- Servings
- 4
- Calories
- 180
- Protein
- 3g
Ingredients
- 2 medium eggplant
- 4 medium tomatoes
- 1 large onion
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ cup water
Instructions
- 1
Cut the 2 medium eggplants into 1-inch cubes and sprinkle with 0.5 tsp salt. Let sit in a colander for 15 minutes, then pat dry.
- 2
Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large sliced onion and cook until soft and golden, about 8 minutes.
- 3
Add the eggplant cubes and cook, stirring occasionally, until they begin to brown and soften, about 10 minutes.
- 4
Chop the 4 medium tomatoes and add them to the pot along with 0.5 cup water, 0.5 tsp salt, and 0.5 tsp black pepper.
- 5
Bring to a simmer, then reduce heat to low. Cover and cook until the eggplant is very tender and the sauce has thickened, about 20 minutes.
- 6
Taste and adjust seasoning with more salt or pepper if needed. Serve hot, optionally garnished with fresh herbs.
Tools you’ll need
- large pot
- colander
- knife
- cutting board
- wooden spoon
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